Spicy Pickled Crabapples

• 6 quarts fresh crabapples, washed and stems removed
• 1 cup whole cloves
• 1/2 cup water
• 3 pounds brown sugar
• 1 cup distilled white vinegar
• 2 tablespoons whole allspice berries
• 6 cinnamon sticks
• 1 tablespoon grated lemon zest

1. Stick 2 or 3 cloves into each of the crabapples, and set aside.
2. In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag; add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.
3. Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.

fresh crabapples, whole cloves, water, brown sugar, white vinegar, whole allspice berries, cinnamon sticks, lemon zest

Taken from www.allrecipes.com/recipe/39977/spicy-pickled-crabapples/ (may not work)